Category Archives: beer

Mexican Style Slow Cooker Beer Chicken


When it is summertime I am always looking for meals to make that don’t heat up my kitchen. Not that it gets that hot here very often, but once in a while it can sneak up on us so I want to be prepared when it does. So when I ran across a recipe for Beer Crockpot Chicken on My Daily Dish my curiosity was peaked. I mean what is not to like about the idea? Beer + chicken + crockpot + cheap = dang good idea in my book! 
I had it stashed in my “going to make someday” file when I had one of those days. You know what I mean. I call them manic Mondays but really they hit anytime they want. I had been working on blog posts and recipes all day when I looked up at the clock and realized UH OH it is 1:00 and I haven’t planned dinner! I rushed out to the fridge, no meat to be found, thought quickly about a salad but Kevin would shoot me (just kidding folks no need to call 911) if I sat a salad in front of him and called it dinner. The I thought about the beer crockpot chicken recipe. I vaguely remembered something about the fact that you could use frozen chicken and it would still be ready in 4 hours! No way right? Yes way…..I am serious!

I ran to my freezer, OK well maybe I walked briskly, and grabbed the frozen chicken thighs. With chicken in hand I snatched a beer out of the fridge and to my crockpot I went. within a few minutes I had the meal cooking away and I was back to work on the computer, my stress relieved. As I finished my work for the day I realized there was a very pleasant smell coming from my kitchen. I was still a bit skeptical that it was actually going to be done when that timer went off.  Shock of shocks it was! Plus it was so tender it was amazing. Kevin loved it so I knew it would be a keeper. Gotta love low impact cooking hehe
Fast forward to one of my late night, unable to sleep, thinking about food sessions. You know my love for Mexican food so I thought why not use the seasonings I use for my Mexican style chicken recipes. DUH what took me so long to think of that? So I took a trip to the store and picked up a 6 pack of  a dark Mexican beer, a pack of chicken thighs, and some corn to grill for a side dish. I was excited to give my recipe a try. 
Kevin came home after it had been in the cooker for about 2 1/2 hours and immediately asked what smelled so good. Seriously, the smell was amazing! I couldn’t wait for it to finish cooking. Finally 4 hours were up and we dove in to the chicken like we hadn’t eaten in a week. I don’t think we even left the kitchen, we just stood at the island and scarfed it down. Kevin’s only complaint? Was that I hadn’t made more! 
As I said, I used frozen thighs the first time and they were perfectly cooked on high for 4 hours. Depending on your cooker I would say 4 to 6 hours would be fine on high or 8 to 10 hours on low. I cooked the thawed chicken for 4 hours on high and it was falling off the bone, so I would say no more than 4 hours if your chicken is fresh and 7 to 8 at the most on low.
Whether you make the original recipe, or my Mexican version, I know you will love it and keep it as a “go to” recipe for a nice stress free week night meal.
Mexican Style Slow Cooker Beer Chicken
adapted from Beer Crockpot Chicken by My Daily Dish
6 to 8 bone in skin on chicken thighs
1 bottle of dark Mexican Beer (I used Modelo Negro)
1 teaspoon ground cumin (I used roasted ground cumin by McCormicks)
1 teaspoon Mexican chili powder
1 teaspoon garlic powder
Salt and pepper
Mix all of the seasonings in a small bowl. Sprinkle each thigh with the seasoning blend and place them in the cooker. Pour in the beer (I pour it down the side so I don’t rinse the seasoning off the top of the chicken. I just think it is pretty with the seasoning on it) cover the cooker and set your time.
Frozen – 4 to 6 hours on high or 8 to 10 hours on low
Thawed – 3 to 4 hours on high or 7 to 8 hours on low

Slow Cooker Roast Beef and Garlic Mashed Potatoes


Kevin and I picked up some beef round tip roasts on sale so I decided I wanted to break out the slow cooker to cook one. I am always on the prowl for good slow cooker recipes. I have tried so many and a lot of them have been just plain awful. But I never give up hope so I keep searching with faith. This recipe rewarded that faith.

This recipe was adapted from a recipe I found on Haute Apple Pie. It looked wonderful and even though it called for beef brisket I chose it for my round tip roast. I mean beef is beef, to a certain extent right? And how can you go wrong with garlic mashed potatoes?!?! I used my Roasted Garlic Mashed Potato recipe for the potatoes in the meal, which complimented the beef beautifully.

I was so happy with how it turned out! This is a recipe that I will go to again and again. I mean I love cooking at night with the family. It is very relaxing for me to share my kitchen with the people I love. But it is nice to have a few recipes in the slow cooker arsenal.

All you might want to do is make a veggie for the side. Sauteing some asparagus or green beans would be super simple and very yummy with this meal. I was just all about the meat and potatoes this time.

This recipe calls for a red lager beer so I jumped at the chance to use one of my favorite beers.
After you brown your roast on all sides to seal in all of those yummy juices deglaze your pan with the beer. Make sure to use a wooden spoon to scrape the pan. You don’t want to miss any of those yummy brown bit!
Mix up your sauce
Put your roast in it’s comfy slow cooker bed and stuff his little celery friends in with him.
Pour the sauce over the beef. And after 8 hours on low…WALA yumminess at it’s best!!
Slow Cooker Roast Beef and Garlic Mashed Potatoes
2 tablespoons olive oill
1 3-4 lb. beef round tip roast (or brisket)
2 cloves garlic, chopped
1 12 oz bottle red lager 
4 stalks celery, cut into large pieces
2/3 cup brown sugar
1 can tomato paste
1/2 cup apple cider vinegar
1/4 cup brown mustard
1/3 cup Worcestershire sauce
1 teaspoon paprika
Kosher salt
Fresh ground black pepper
In a large skillet over medium-high heat add the olive oil. Salt and pepper the roast and then add to the skillet browning it on all sides. When you are browning the last side add the garlic to the pan. Transfer meat to your slow cooker. Nestle celery around beef.
Pour the beer in skillet, scraping up all of the brown bits. Simmer for one minute. Add to slow cooker. 
In a medium bowl, add remaining ingredients and whisk. Pour over beef. Cook on low for 8 hours. Remove from cooker and allow to sit about 10 minutes before cutting.

Roasted Garlic Mashed Potatoes

  • 3 pounds Idaho potatoes, peeled and cut into large dice
  • Kosher salt and fresh ground black pepper
  • 1 1/2 cups whole milk
  • 1 tablespoon olive oil
  • 1 head of garlic, roasted
  • 1/2 stick unsalted butter
  • 8 ounces mascarpone cheese
  • 2 to 3 tablespoons chopped fresh chives

Preheat oven to 400 degrees F. 

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Drizzle the garlic with olive oil and wrap in aluminum foil and place on a baking sheet in the oven. Roast the garlic for 30 to 35 minutes and remove from the oven. Allow to cool.

Remove garlic from the aluminum foil and squeeze each clove out of the skin and mash with a fork until a smooth paste forms.

While you are waiting for the garlic to cool place potatoes in a large saucepan, add enough cold water just to cover the potatoes. Bring to a boil over high heat and cook until tender, about 15 minutes, Drain well.
While the potatoes are cooking, combine the milk, garlic paste and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper and serve.

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Food Star Friday – Garlic Vinegar Chicken


I was watching Food Network last week trying to get ideas for Food Star Friday when Guy’s Big Bite came on and I decided to give it a watch. I love Guy’s energy, but sometimes he can be a little too over the top for me if it has been one of “those” days. You know those days that you  have been dealing with a lot of things all at once. The kids, significant other, DOGS, yes even my fur babies get on my nerves from time to time. So, where was I? Oh yes, Food Network, Guy’s Big Bite……gotcha! OK so yes sometimes I can’t deal with his energy and volume but even though it had been a stressful day, what he was cooking looked incredible.

I love chicken, to the point that it can drive everyone else I live with crazy. There have been comments about how they think they are going to sprout feathers, or possibly start laying eggs. That’s when I know I have to toss some red meat to the restless beasts.

This recipe has TONS of garlic, which is another thing I love. OK so we have chicken thighs, which if you have been with me for awhile you know it is my favorite part of the bird, and 3/4 cups garlic!! WOW this I had to try!

Now it comes time to do the prep and Kevin comes to help me like always.

Kevin – What can I do to help you babe?
Me – Well I have to slice onions and peppers, Oh you could chop the garlic for me.
Kevin – (going to the garlic and onion bowl) OK how many cloves do you need?
Me – Ummmm well I am not sure.
Kevin – What do you mean you aren’t sure? What does it say on the recipe?
Me – It says I need 3/4 cups of garlic.
Kevin – HOLY SH*T!!

Ya I don’t know that he was as excited about the garlic as I was. But after it was all ready to go anyone that had any reservations about it being chicken AGAIN, or how much  garlic was in it, or the vinegar part ppfffttttttt they love it!!

I will say I changed things a bit here and there but not by much. Mostly it calls for you to reserve the poaching liquid, but not the peppers and onions that were cooked in it. Am I going to waste onions and garlic? HECK NO! I just piled some up on the plate as a bed for the chicken and it was YUMMY! So enough of my yapping……on to the recipe…..

I cooked the onions and peppers down until they started to become translucent and then popped the chicken in to lightly brown .
IN goes the beer and the chicken stock and away we poach.
After it cooled and I got it all covered in the garlic paste it goes back into the pan you caramelized your garlic in. Does that look good or what?? You just lightly brown it on both sides. Soooo easy.
And WALA some chicken even the people that aren’t too thrilled with chicken will love. Give it a try!
Garlic Vinegar Chicken

6 tablespoons olive oil, divided
  • 2 medium yellow onions, julienned
  • 2 Anaheim chiles, cleaned and julienned
  • 6 boneless, skinless chicken thighs
  • 3/4 cup minced garlic, divided
  • 8 ounces beer
  • 8 ounces chicken stock
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 cup red wine vinegar
  • 3 tablespoons green onions, sliced

In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth.

In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool.

In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste.

Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.

Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes.

To serve pile some of the onion and peppers mixture on a plate and top with chicken. Spoon some of the sauce over the top and garnish with green onions.


What do you think of this recipe? How do you feel about garlic and chicken?

Turkey, Cheddar, and Potato Pie


This recipe was one I was really looking forward to trying. I was a little nervous because I  have never made a pie before (except the ones with graham cracker crusts). But I love the idea of it and the picture I saw in the magazine was amazing looking. You know, the kind of picture that makes your mouth water and you have a momentary thought of just eating the page. Yes, that was how I felt when I saw this recipe.

Originally the recipe called for ground beef instead of turkey, which sounds good, but Seth’s girlfriend was coming over and like I have said in the past, she doesn’t eat anything but chicken or turkey. Also, I have been trying to take the recipes I find and make them healthier so that fit right in with the program.

Once I made the decision to use the ground turkey I knew I would have to change the recipe up even more to add some herbs to pump up the flavor. Unfortunately we all know that beef = more flavor than turkey. So I knew there had to be a trade made. I checked out what I had in the fridge.

I hate that I didn’t grow my own herbs this year. Now I have to rely on what has been purchased PLUS I want to use them all before they go bad. I hate waste! Last year I had rosemary, thyme, oregano, and chives but they didn’t make it through the winter. I do still have a huge sage bush in the  back yard but other than that  if I am feeling adventurous I am left to work with whatever I have already purchased for the week.

In my search I found thyme and marjoram hhmmmmmm okay we can work with that. I love thyme and have just started using marjoram a bit more than I use to. I am also becoming a fan of tarragon. I love the smell and taste of it,it pairs well with many things that I never suspected it would, oops I am getting off track……ADD and all that. Back to the pie….aahhh yes the pie….

Well I can happily tell you that this looks like it takes a lot of work but it is super easy and VERY yummy. Stephanie (Seth’s girlfriend) commented on my Facebook page that it was so good she “was shoveling”. Now if that isn’t proof that this recipe turned out wonderful I don’t know what is.

Turkey, Cheddar, and Potato Pie

2 pounds ground turkey
2 large carrots, peeled and diced
1 large onion, cut into 1/4 cubes
2 stalks celery with greens attached, diced 
2 large cloves of garlic, minced
1 large baking potato, peeled and cut into 1/4-inch cubes
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh marjoram leaves, chopped
3/4 cup dark beer
16 ounces sharp cheddar cheese, shredded (reduced fat cheese can be used)
Kosher salt
Fresh ground black pepper
2 sheets of frozen puff pastry, thawed but cold
1 large egg yolk, beaten with 1 tablespoon water
Preheat the oven to 375 degrees F.
In a skillet, brown the ground turkey over medium-high heat. When turkey is almost completely cooked, add the garlic, onions, carrots, celery, and potato. Cook for about 10 minutes. Lower he heat to medium, add the beer and cook for 10 minutes more. Add the cheese, herbs, salt, and pepper to taste. Remove from heat and let cool.
On a floured surface, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture into the pie shell. Lightly brush the edge of the of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a 1/2 edge. Crimp with your fingers.
Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an “X” into the pastry. Sprinkle with salt and pepper. Bake for 45 minutes, tenting with foil if the crust begins to darken too quickly. Tranfer to a rack to cool for 15 minutes before serving.

Beer-battered Asparagus with Garlic Aioli


Last night I got a wild hair to just make appetizers for dinner. I had mentioned the things I wanted to make to Kevin and he agreed they sounded good and he was looking forward to our “party” menu. We don’t entertain much, but I would like to learn more than just your basic “nibbles”. I like to be different, what can I say. I also seem to like to frustrate myself and Kevin. The food last night was good but somehow we made it waaaaaaaaay more work I think than it should have been!

The funny thing was I pulled my same old “boo boo” the first time I wanted to make this recipe. I didn’t check the TOTAL time and just looked at the cook/prep time (someday I will learn). When I pulled everything out to make it I FINALLY read the whole thing and saw 24 hours inactive….WHAT…..I read it closer……yup…ggrrrrrrrr you have to soak the asparagus in buttermilk for 12 to 24 hours. Back in the fridge they went in their little buttermilk bath and I was left to scramble around to rearrange my menu.

Now, the asparagus has marinated in the buttermilk long enough and I get all of my ingredients out for the meal. I made Mini Beef Wellingtons (that recipe will be posted soon) and the Beer-Battered Asparagus. Between the two recipes it should have taken about an hour if you go by the times listed on the recipes….HA….ummm 2 hours later we were sitting down to eat. Kevin was mumbling as I prepared all of this because I used a ton of dishes while I cooked too (when he isn’t my sous chef he is the dishwasher). But he helped me with some of the prep and once things got going they were OK.

Now, our opinion on this recipe? It was interesting, definitely different, the aoili was so yummy. I had a hard time getting the batter to stay on the asparagus so we had a few “naked” fried asparagus spears. So in my mind, and Kevin agrees, it is tasty and if you can figure out the batter issue it would be great. I am stubborn, I will figure this out!

Beer-battered Asparagus with Garlic Aioli

1 bunch medium asparagus, ends trimmed
2 cups buttermilk
2 eggs, separated 
3/4 cup beer, lager, or pale ale
3/4 cup all-purpose flour
3/4 white cornmeal
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
4 cups peanut oil
Sea salt (I used Kosher )
Garlic Aioli, recipe follows
In a shallow pan soak the asparagus in buttermilk for 12 to 24 hours. Drain but do not rinse.
Combine well the egg yolk, beer, flour, cornmeal, salt, cayenne, and black pepper. In a large deeo sided pot heat the oil to 350degrees F. Meanwhile in a large clean bowl, beat the egg whites with an electric mixer to stiff peaks. Gently fold egg whites into batter mixture. Dip the spears one at a time into batter mixture and lay in the oil, being careful not to overcrowd pan. Fry in batches, if necessary. Fry 2 to 3 minutes, turning spears with tongs to ensure even cooking. Drain on paper towel lined plate. Sprinkle with sea salt to taste, serve immediately with the aioli.
Garlic Aioli:

1 cup mayonnaise
1/3 cup fresh lemon juice
1/2 tablespoon Dijon mustard
1 lemon, zested
4 tablespoons finely minced garlic
1 tablespoon minced fresh tarragon leaves
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
In a food processor, combine all ingredients, refrigerate for 1 hour before serving.
Recipe courtesy Guy Fieri

"Beer in the Rear" Chicken


Over Memorial Day weekend we of course wanted to do some BBQing so we did a couple racks of ribs (I am still working on the rub and sauce so I will post those recipes when I get them right). But it is a 3 day weekend. You have to have something else besides ribs right? Well at least I thought so. I mean if you are going to BBQ LETS DO SOME BBQIN’!

Walking around the store Kevin and I decided besides the ribs we would do some nice thick burgers one night. I like to chunk up cheddar cheese and bacon and mix them in with the burgers YUMM! Then we wandered past the poultry section. After looking at the thighs and legs and wondering if we were going to choose to BBQ them I looked at the whole chickens and BING a light bulb went off in my head. I turned to Kevin and announced, “I want to do a beer butt chicken”! The lady next to me looked at me with a strange look like I wanted to violate farm animals and Kevin just flat out asked me what in the heck I was talking about. “You know…beer butt chicken….where you shove the beer can up the chickens…” “Ooohhhhhh” was his response. The lady next to me quickly guided her children away from this obviously deluded woman.

Now Kevin is a BBQ purest. There are those that only cook on coals and those that cook on gas. We have the latter and it drives him nuts. He misses his old charcoal grill and has grumbled on many occasion that using a GAS grill is not REAL grilling. I just laugh and remind him that there are many chefs out there that use gas ummm like who is that guy? OH ya Bobby Flay. I think he has a few cook books on grilling…just a few mind you, and they are on GAS. Get over it (insert more mumbling here)!

We grabbed our doomed chicken and I headed for the beer isle like a woman on a mission, well I was a woman on a mission, so whatever, you know what I mean. “Where the heck are you going now?” was the response I got from Kevin. I explained to him that I needed to find a beer. His answer to that was that we already had beer at home. Well, technically we did, but I was not about to cook my chicken with Miller Lite (sorry to the Miller people but eewwwww). So as Kevin stood, tapping his foot, I scoured the beer isle. You would think I was looking for a priceless jewel, but in my mind it was a very important part of the recipe. I finally decided on a hefeweizen. I didn’t want to buy a 12 pack since I only needed one so I spotted the single bottles and grabbed one. Then Kevin pointed out to me that the beer was in a bottle. DUH I knew that. I told him my plan was to use one of the empty Miller Lite cans and pour the hefeweizen in it. See I am always thinking.

Once we got home I jumped online to check out some ideas on how to properly cook a chicken with a beer can up its butt. You can not believe how may recipes you can find for these things! Kevin wandered into the office and asked what I was doing. I showed him all of the ideas I had found. Again, Mr BBQ purest…”That is silly, you just put the beer can in its…and put it on the grill. *sigh* Does he know nothing about me? I laughed. “Since when have you EVER known me to do anything, cooking wise at least, the simple easy way?” he shook his head and walked out of the room.

There were so many ideas, most of which called for some ingredients I didn’t have or required overnight marinating. So I knew aside from using their instructions on how to cook the bird, I was going to have use my imagination and go with it.

I got my little bird out and cleaned him all up. Patted him dry and seasoned him liberally with coarse salt, cracked black pepper, and poultry seasoning. Making sure to get into all his little nooks and crannies. Then, after Kevin finished his beer, I washed out the beer can and filled it about half way up with whole garlic cloves. I thought about adding some lemons too, but the hefeweizen has a citrus taste to it so I was hoping that might infuse a bit into the bird during the cooking process. I filled the can to about the 2/3 full mark and got my chicken. After a quick apology to the bird, I slid it down onto the beer can until it’s little legs formed a “tripod” with the beer can. I tucked his little wings behind his back to keep them from drying out while it cooked. I started laughing, for some reason he reminded me of a square dancer. Do-se-do and around you go. Ya, I know, weird.

Meanwhile Kevin preheated one side of the BBQ to medium heat. I carefully carried my little friend outside and we placed him on the grill carefully positioning the can with his legs to balance him well.
Then just closed the lid and let him cook. He was approx a 5 pound bird so we cooked him about 1 1/2 hours. But I am sure just like oven times vary so will this. Start checking around an hour depending on the size of your bird.
And TADAAAA what a gorgeous bird! The skin was crispy, the meat was juicy, WOW I am getting hungry just looking at it. Hmmmm I think we will do an Asian version this weekend!
Beer in the Rear Chicken

1 whole chicken 4 to 5 pounds
coarse salt
cracked black pepper
poultry seasoning
8 to 10 whole garlic cloves
1 can of beer, your choice of brand
Preheat grill on one side to medium.
Wash chicken thoroughly and pat dry with paper towel. Liberally season the bird with salt, pepper, and poultry seasoning.
Pour the beer into a glass and place the garlic cloves into the empty beer can. Fill the can with beer until it is about 2/3 full. Use a can opener to punch a couple holes in the side of the can just below the rim to allow for steam to escape.
Carefully lower chicken onto the beer can until you can stand the bird in a “tripod” stance. Place the chicken on the other side of the grill away from the heated side. Close the lid. Cook chicken for 1 to 1 1/2 hours. Cook to an internal temp of 165 or the juices run clear.

Shepherd’s Pie

I wanted to post one that is for one of the favorite holidays in our house, St Patty’s Day! Everything from green beer to green feather boas, shamrock glasses, and blinking pins and jewelry will be found here. Actually you never know WHAT you will find in my house on St Patty’s Day, BUT I can guarantee you will find some awesome Irish inspired food!!


  • Potato Topping:
  • 4 large russet potatoes, peeled and quartered
  • 10 whole garlic cloves, peeled
  • 1/2 cup sour cream
  • 1/4 to 1/2 cup beef broth
  • 4 tablespoons butter, softened
  • salt and pepper to taste

  • Pie Filling:
  • 6 slices bacon chopped
  • 1 tablespoon olive oil
  • 1 soft ball sized sweet onion chopped
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 pound lean ground beef, (or Lamb for a more traditional pie)
  • 3 carrots, diced
  • 3/4 cups frozen peas
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1 can/bottle Guinness
  • 1/2 cup beef broth
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1/2 teaspoon pepper
  • 1/2 cup grated Cheddar, (Gruyere or Swiss can be substituted)
  • 2 tablespoons chopped fresh parsley leaves


  1. In a large pot bring the potatoes and garlic to a boil reduce heat to medium and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 min. Drain and return to the pot. Add the sour cream, 1/4 cup of broth, butter, salt and pepper, and mash until the potatoes are light and fluffy. If the mixture is too dry, add the remaining 1/4 cup broth. Cover and set aside.
  2. Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.
  3. Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp. With a slotted spoon, transfer the bacon to a plate, set aside.
  4. Add the oil to the drippings in the skillet and over medium heat add the onions and 1/2 teaspoon of the salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 min. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 5 min. Stir in the beef and cook, until the beef begins to brown. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 min. Stir in the tomato paste and flour and cook, stirring, until well blended. Add the beer, bring to a boil for 3 min. Using a wooden spoon scrape up all the browned bits from the bottom of the pan. Add the cooked bacon, the broth, rosemary, the remaining 1/2 teaspoon of salt, and pepper to taste, and bring to a boil. Reduce the heat and simmer until the sauce thickens, about 15 min.
  5. Spoon the filling into the baking dish. Spread the potatoes evenly over the beef mixture. Bake until the topping is lightly browned, about 35 min. Remove from the oven, top with cheese and bake for 10 min. Remove from oven let rest for 10 min. Top with parsley, serve.
The Best Shepherd's Pie! on Foodista